50/50 Tempranillo and Grenache picked at two times (‘a dos tiempos’). The first just a few days after veraison, and the second at full ripeness. All hand-picked, de-stemmed and crushed straight after picking. Natural fermentation in stainless steel with daily pump-overs, macerated for 25 days. After settling and malolactic fermentation (approximately 20-30 days), the two picks are racked separately into used French barriques, and allowed to settle before blending and bottling